Carrot Cake

Recipe from Freya Pego de Merino

Ingredients 

Cake

360 grams (3 cups) all-purpose flour  

6 grams (1 teaspoon) baking soda  

4 grams (0.5 teaspoons) salt  

15 grams (6 teaspoons) cinnamon 

297 grams (1.5 cups) white sugar  

10 grams (2 teaspoons) vanilla extract  

150 grams (3 large eggs)  

 

216 grams (2 cups) finely grated carrots  

113 grams (1 cup) chopped and toasted pecans or walnuts  

Optional

Crushed pineapple (canned in juice), to taste

2 grated apples

Raisins or sultanas, to taste

Cranberries, to taste

Frosting  

227 grams (1 package, 8 oz) cream cheese, room temperature  

50 grams (3.5 tablespoons) unsalted butter, room temperature  

1 teaspoon vanilla extract  

300 grams (2.5 cups) confectioners' sugar

Directions

Cake

1. Preheat the oven to 350 degrees Fahrenheit (175 Celsius). Grease and flour two 8-inch springform cake pans, then line them with greased parchment paper.

2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.

3. In a medium bowl, whisk together the sugar, eggs, and vanilla extract. Add the carrots, pecans, and fruit and mix. 

4. Add the liquid mix to the dry ingredients and mix until uniformly combined. 

5. Divide the batter into the two prepared pans and spread evenly using an offset spatula. Gently tap the pans on the counter several times to release excess air bubbles.

3. Bake for 30 minutes or until done --look at your knife set and find the one with the thinnest blade. Then insert the blade into the center of the cake. If the knife comes out clean, the cake is done. If batter or crumbs stick to the blade, let your cake bake a few minutes more and retest with a clean knife. Let the cakes cool completely before removing from the pans. Remove the parchment paper and place on cake layer on a serving plate. 

Frosting
1. Mix all ingredients until combined. 

Calculations

Decoration inspiration:

Here

and

Here